Ingredients for 4 SERVINGS
For preparing the meat
- 400 g beef tenderloin tips
- Salt
- Freshly ground pepper
- 1 tsp plain flour
- 3 tbsp olive oil
For preparing the sauce
- 2 shallots
- 20 g butter
- 2 tbsp STROH 60
- 250 g button mushrooms
- 250 ml beef broth
- 2 tbsp capers
- 1 tsp tarragon mustard
- 1 tsp coarse-grained mustard
- Zest of ½ organic lemon
- 125 g crème fraîche
Preparation
- Take the beef tips out of the fridge 30 min. before cooking.
- Cut into 1 cm thick strips, season with salt and pepper, and dust with flour.
- Heat the olive oil in a pan and sear the beef on all sides. Keep warm in an ovenproof dish in the oven at 80°C.
- Peel the shallots, halve them lengthwise, dice finely, and sauté in the butter along with the left over gravy.
- Slice the mushrooms and add them to the pan. Sauté for 3-4 min. and stir occasionally.
- Deglaze with STROH and leave it to simmer for 2 min.
- Add beef stock and leave for another 2 min.
- Stir in capers, mustard, lemon zest, and crème fraîche, simmer for 2 more min.
- Finally, mix in the sautéed beef, season with salt and pepper.
- Serve with linguine or rice.
